Vegan upside down yogurt cake // Gâteau au yaourt renversé végétalien

00:15
Gaelle So
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Yogurt cake is a very basic cake, that we love making in France. It's usually very simple : grab a yogurt pot (you'd use that yogurt pot to measure the rest of the ingredients), mix it with some flour, sugar, baking powder, butter and eggs... and magic, you've got a cake! It's probably one of the first cakes I started baking by myself as a teenager and I have my winner recipe in my little notebook. Yogurt cakes can be flavoured with many things, from grated citrus zest to vanilla, but I love adding fruits to it, especially caramelised fruits, like with this nectarine yogurt cake. De-li-cious.Now making a yogurt cake vegan and sugar free is another challenge.Well after a few experiments, I think I found a great mix that makes a beautifully airy cake, soft on the inside with a nice golden crumb on the outside, flavoured with delicious caramelised fruits, with a bit of crunch from the hazelnuts.

I used coconut yogurt in this recipe, which I have made myself ( recipe to come! believe me it's super easy), but you can use any non-dairy yogurt from the shop. You can also replace the almond milk with coconut milk if you'd like this cake more coconut-y, or other kind of non-dairy milk (oat, cashew, soy..). Swap the apples and plums to whatever fruits are in season, and you'll be sure to get the most flavourful yogurt cake, any time of the year!I'd recommend serving this cake with an extra dollop of coconut yogurt, or some apple compote.

Ingredients225 g flour1 tsp baking soda2 tsp baking powderpinch of salt60ml coconut oil, melted120 g coconut yogurt (or other non dairy yogurt)225 ml almond milk1 tbsp apple cider vinegar1 tsp vanilla4 plums2 apples1 tsp maple syrup (or honey if not vegan)1 tbsp hazelnuts, roughly choppedPreheat the oven to 180°C. Line a cake tin with baking paper.In a bowl, mix flour, baking soda, baking powder and salt.Cut apples and plums in halves and remove the pits and core. Slice them evenly.Heat 1 teaspoon of coconut oil in a pan, then add the slices of plum and apple. Cook on high heat for 3 to 4 minutes, stirring frequently, then add 1 teaspoon of honey. Cook for another 3 minutes, until the fruits are golden and caramelised. Remove from the heat.In another bowl, mix the almond milk, coconut yogurt, apple cider vinegar and vanilla. Add the melted coconut oil.Make a well in the middle of the flour mix, then add the wet ingredients. Whisk vigorously until getting a smooth batter.Sprinkle the chopped hazelnuts in the cake tin, then spread the caramelised fruits on an even layer. Pour the cake batter on top of the fruits, and bake for 25 to 30 minutes.Let the cake cool down in the tin for 20 minutes, then remove from the tin and place on a wire rack to cool completely before serving.